5 from 1 vote
Purple Sprouting Broccoli Farro Risotto Bake
Purple Sprouting Broccoli Farro Risotto Bake
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
Course: Main
Servings: 4 people
Author: Kate Ford | The Veg Space
  • 15 g dried mushrooms (dried mixed mushrooms, portobello or porcini will all work well)
  • 2 tbsp rapeseed or olive oil
  • 1 onion, peeled and finely sliced
  • 1 leek, trimmed and finely sliced
  • 2 garlic cloves, peeled and crushed
  • 200 g purple sprouting broccoli
  • 250 g farro
  • 750 ml vegetable stock
  • 40 g breadcrumbs
  • 30 g mixed seeds (I used pumpkin, sunflower & linseed)
  • 1 tbsp olive oil
  1. Pour boiling water over the dried mushrooms until just covered, then leave aside to soak. Preheat the oven to 200C/400F/Gas Mark 6.
  2. In a large ovenproof casserole dish, heat the oil and gently cook the onion, leek and garlic for 3-4 minutes until soft. Whilst this is cooking, trim the ends from the broccoli, and slice the stalks diagonally into 2-3cm chunks.
  3. Remove the mushrooms from their soaking liquid, (don't tip it away!), chop them finely and add to the pan. Add the broccoli and farro and stir well to combine. Tip the mushroom soaking liquid into the pan, followed by the stock, and bring to the boil. Taste the broth, and season with salt and pepper as required.
  4. As soon as it has boiled, place the lid on your casserole dish, (or cover with foil if it doesn't have a lid), and place in the oven with a timer set for 25 minutes.
  5. In a bowl, toss together the breadcrumbs, seeds and olive oil. After 25 minutes, remove the lid (or foil) from the casserole dish, stir the farro then level off the top and scatter over the breadcrumb crust. Return to the oven for 10 minutes until the crust is golden brown and crispy.